Easy Corn Dip

A warm and cheesy roasted corn dip that's quick to prepare and perfect for gatherings, serving as a cozy snack that disappears fast.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main ingredients

3-4 cups Corn (frozen, fresh, or canned) Use dry corn, drain and pat dry if using canned.
8 oz Cream cheese Provides creaminess.
1/2 cup Sour cream or Greek yogurt Adds tang.
2 cups Shredded cheese (cheddar or pepper jack) Shred your own for best melt.
2 cloves Garlic (fresh or powder)
2 tablespoons Green onions or diced red onion For freshness.
1 teaspoon Smoked paprika or chili powder For a roasted flavor.
to taste Salt and pepper Start small and adjust after baking.

Optional ingredients

1/2 cup Chopped jalapenos For heat.
1/4 cup Chopped cilantro
1 tablespoon Squeeze of lime To brighten the flavor.

Method

Preparation

Roast corn in a hot skillet or on a sheet pan with a little oil until browned.
Mix roasted corn with cream cheese, sour cream, garlic, green onions, smoked paprika, salt, and pepper.
Transfer mixture to a baking dish and top with shredded cheese.

Baking

Bake at 350°F (175°C) for about 20 minutes or until bubbly.
Optional: Broil for a minute for a golden top, watching closely.

Notes

Store leftovers in airtight container for 3-4 days. Reheat in the oven or microwave; add sour cream or milk to loosen if too thick. Consider holding back a garnish of green onions or cilantro for a fresh look after reheating.